Clodagh McKenna’s Cinnamon-and-Honey Buttered Spatchcock Chicken on Lemon Potatoes and Zucchini
Ingredients
- 1 4-pound spatchcock chicken
- 1/4 cup butter, softened
- 2 teaspoons cinnamon
- 2 teaspoons runny honey
- Sea salt and freshly ground black pepper
- 2 pounds potatoes, peeled and cut into wedges
- 2 zucchini, cut into halves lengthways then into 1-inch pieces
- 1 tablespoon canola oil
- Zest and juice of 2 lemons
- 2 garlic cloves, peeled and left whole
Preparation
Preheat the oven to 425°F.
Make the cinnamon-and-honey butter by placing the softened butter in a bowl and mixing in the cinnamon and honey using a spoon.
Place the potatoes and zucchini in a bowl, and pour in the canola oil, lemon juice and zest and garlic cloves, and season with sea salt and freshly ground black pepper. Toss well. Arrange the potatoes and zucchini on a baking sheet and pour any juices left in the bowl over the vegetables.
Place the spatchcock chicken on top of the vegetables and into the pre-heated oven for 45 minutes.
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